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Sunday, October 24, 2010

Pumpkin Cheesecake Dip

The last four posts were pumpkin-less, but you had to know pumpkin would make a reappearance shortly...and there's no better way to do it than with this pumpkin cheesecake dip! I made this a few Friday's ago when some friends got together at my sister Julia's to eat dinner and carve pumpkins. Knowing I'd have very little time between work and the party, I needed something that was easy to prepare and this fit the bill. The dip was an absolute hit and six of us managed to take out most of it in a short amount of time! Though we used apples as dippers, you could also dip other fruits, gingersnaps, or even something like pretzels. Heck, this is good enough to eat with a spoon, if you're willing to risk the stomachache.

Some of my friends, I won't name names, might have licked their plates so as not to waste a smidge of it!

Directions:
1. With a mixer, beat cream cheese and pumpkin until smooth. A half cup at a time, add powdered sugar along with pumpkin pie spice and ginger, beating until combined.
2. Refrigerate until just before serving (dip is best cold!).